Winter warmth

I came up with this soup as a spin on one I used to make when I first learned to cook. It's full of white beans, celery and kale. To replace the meat, we added an Yves Italian veggie sausage (always a hit with the boy). The soup is equal parts hearty and savoury, plus I threw in a pinch of chili flakes for a little bit of heat. I've been really big on soups these days. There's something about throwing ingredients in a pot and letting them simmer while you occupy yourself with other things (cough, studying, cough). It's true... I'm still in my law school cocoon of exams, caffeine, and stress-induced tummy aches. But I'll be all done this Wednesday and then it's back to London for family time before heading to Toronto to catch up with friends, eat at my favourite veggie restaurants, and engage in some much needed retail therapy. Wednesday can't come soon enough!

White bean, kale & veggie sausage soup
Serves 4-6

2 tbsp olive oil
1 onion, diced
4 cloves garlic, minced
4 celery stalks, chopped
1/4 tsp chili flakes
1/2 tsp black pepper
2 cans white kidney beans, drained and rinsed
4 cups veggie broth
4 cups water
1 bay leaf
1/2 bunch kale, chopped
2 veggie sausages, sliced crosswise
Salt to taste

Begin by heating the oil in a large pot. Throw in the onion, garlic, celery, chili flakes and pepper and cook until soft, about 10 minutes. Meanwhile, if desired, sear the chopped veggie sausages in a small pan until golden brown. Add in the beans, broth, water, and bay leaf and bring to a boil. Reduce heat and simmer uncovered for about 15 minutes before adding in the kale and the sausage. Simmer for another 15-20 minutes and enjoy on the couch with crusty bread and a holiday movie!

Sweets from the Earth

Oh my goodness guys. So here I am minding my business, doing my homework, when I get an offer I can't refuse! Sweets from the Earth asked me to try some of their 100% vegan, all natural treats. Obviously, I agreed! Paul and I had a field day trying all kinds of goodies, but these three were hands-down the best of the bunch. The wild blueberry cheesecake was a dead ringer for the real thing (and shhh, I didn't even like cheesecake before going vegan, but this is SO good), and the organic medjool date squares taste just healthy enough to enjoy with a morning cup of coffee. Finally, the chocolate fudge cake (!!!) was moist, rich and insanely delicious. I've been a fan of Sweets from the Earth's carrot cake for a long time now, but trying these new products has turned me into a loyal devotee. Check our their website for even more vegan, gluten-free, and nut-free treats.

Okay, now back to studying for exams! xo

Friday Five: Allyson K.

Hey guys, this week's Friday Five features the lovely Allyson from the beautiful blog Manifest Vegan. Her site is pretty and polished with tons of gorgeous photos (food porn, much?)! Take a look at Allyson's thoughtful answers below:

Butternut Bliss

Why is butternut squash so good? Not only is it versatile and comforting but it just happens to be beautifully hued, doesn’t it? This simple pasta dish showcases all of squash’s best features, including its lovely colour! The sauce is rich and velvety, and the wilted kale adds a nice bite, making this a wonderful meal to share with family over the holidays if you ask me!


Also, we have a new recipe page! Now you can search for recipes, easy peasy. A huge thank you to the bf for putting this together! 

Rigatoni with Roasted Garlic Butternut Squash Sauce {last seen here}
Serves 4


1 head garlic, topped trimmed, drizzled with olive oil
1 butternut squash, peeled and cut into ½ inch cubes
2 cups veggie broth
1 package whole wheat rigatoni
2 cups kale, chopped
1 tbsp. nutritional yeast (optional)
¼ cup almond milk
1 pinch cayenne pepper
Salt to taste
¼ cup fresh sage, chopped

Wrap garlic in aluminum foil and roast at 325 degrees for 30-40 minutes

Meanwhile, in a large pot cover the squash with the broth and bring to a boil. Reduce heat & simmer until squash is very tender, about 15-20 minutes.

Once tender, purée the squash, veggie broth and roasted garlic until smooth. Stir in the nutritional yeast, almond milk, cayenne pepper, and salt to taste.

Season a pot of boiling water with salt and add the rigatoni. When it is nearly cooked to al dente, add the kale into the pot so it wilts and tenderizes. Cook for the last couple of minutes and strain pasta and kale.

Finally, toss the rigatoni and kale with the sauce and garnish with fresh sage.